Meat & Cheese Antipasto Platter Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: A variety of cured meats- our family favorites include 1/2 lb of each prosciutto, salami, prosciutto cotto, soppressata, capicollo and mortadella.
1.5 lbs of a variety of Italian olives
1 lb of sliced provolone, 1/2 lb block of parmigiano reggiano, and 2 dozen bocconcini
12- 18 oz of pickled vegetables (mushrooms, artichokes, cauliflower and pepperoncini)
1 cantaloupe
2 packages of Italian breadsticks (Grissini)
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Directions: |
Directions:Arrange the meats and cheeses on a large platter or wooden cheese board so they are easy to select.
The prosciutto may be wrapped around the cantaloupe slices to provide a nice pop of color to the platter and a mouthwatering mix of sweet and savory flavors with every bite!
Tall glass containers for the grissini and more shallow ones for the olives and pickled vegetables add to the visual presentation of the antipasto platter.
Fresh figs cut in half when in season, a few sprigs of rosemary, a selection of almonds, walnuts, dried ceci (chickpeas), lupini beans and small clusters of grapes are a tasty adornment to any antipasto platter. |
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Number Of
Servings: |
Number Of
Servings:Count on 4-5 slices of cured meat and 2-3 slices/pieces of cheese per person |
Preparation
Time: |
Preparation
Time:15-20 minutes |
Personal
Notes: |
Personal
Notes: Antipasto literally means "before the meal". It is an Italian platter of cured meats, various cheeses and marinated vegetables served as a first course before the meal.
Various cold cuts can make up an antipasto platter.
Traditionally, the meat was butchered and cured during the cold months and preserved in the cantina throughout the warmer months. I have vivid memories of my father butchering the pig with my Nonno Rocco in early January to make capicollo and salcicce. Truth be told, it was my Uncle Ross that made the best salami!
The cheeses often reflect a variety of soft and hard regional favorites. In our home, provolone, parmigiano reggiano and bocconcini are staples alongside a piece of aged friulano and cacciocavollo cheeses.
Antipasto is served at room temperature and incorporates many colors, textures and flavors to stimulate the senses and appetite before the main course.
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